Smoked Salmon Cheesecake

Yes, it sounds strange but, I guarantee it will be a big hit. People beg me to make this for events. I have tried other crackers with this appetizer with but, the Keebler Club Cracker wins out every time. The buttery flavor is just perfect with the cheesecake.

Servings: a party     Prep time: 45 min     Refrigeration time: 1 hr minimum
    Ready to eat in: 1 hr 45 min
Utensils: Food processor, large serving platter, small spring-form pan, appetizer cheese knife, plastic wrap

Smoked Salmon Cheesecake
7 oz smoked Gouda cheese - cube
2 pkg cream cheese - room temp
lb smoked salmon filet - skin removed
tsp fresh ground pepper
2 dashes cayenne pepper - to taste
1 lg clove garlic - minced
Spring mix lettuce
1 sm zucchini - seeded, shredded
cup shredded four cheese Italian mix
Smoked paprika


This can be molded into many shapes. Line the mold, bowl or spring-form pan with plastic wrap. The serving platter should be several inches larger in diameter than the mold to allow room for the garnish and crackers. Remove the wax from the Gouda and cut into cubes. Cube the cream cheese. Remove skin from the smoked salmon if it has the skin and break into chunks. Add all the ingredients to the food processor. Blend until a smooth mix. Remove to a lined mold, cover and refrigerate until ready to serve. Place a serving plate upside down on the mold and flip over. Remove the mold and slowly pull the plastic wrap off.

Garnish - Sprinkle the spring mix around the cheesecake. Remove seeds from the zucchini, course shredded, leave green skin on. Sprinkle the grated zucchini around and on top of the cheesecake. Sprinkle the shredded cheese on the cheesecake. Add a few dashes of smoked paprika to the top for decoration. Refrigerate the zucchini and shredded only when ready to serve. The completed cheese cake can be refrigerated without the crackers for a few hours but the zucchini does not keep for long periods.

Alternative Recipe Ideas

  • Add rye & pumpernickel toast triangles in addition to the crackers.
  • Use a heart shaped mold.
  • Use a rounded bottom bowl to get a dome shaped cheesecake.
  • Use celery sticks in addition to the crackers.
  • This recipe brought to you by Chef Gary from Rocky Creek Valley Farm

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